Bluberries are the new Strawberries

Blueberry season is coming to an end and my friend Rachael was just telling me that her mom picked and froze over 100 lbs of blueberries this year from Yancey's Blueberry Farm in Ocala Florida (my hometown). If your freezer is as jammed with blueberries as hers here are some recipes to help you free up some space.

Rachael's Blueberry Cobbler (ala Rachael Romanelli)

1 pint blueberries

2 c sugar

1c  flour

1 tsp baking powder

3/4 c milk

1 stick butter

mix 1c sugar with the blueberries and set in fridge for awhile (over night if

possible). In 2 quart dish pour in melted butter. Mix flour, sugar, milk, and baking powder together. Pour flour mixture over butter...DO NOT stir.

pour blueberries over flour mixture...DO NOT stir. Bake 1hour at 350 or until golden brown

**you will want to use a baking dish with high sides because it will boil over

the sides if you are not careful.  its a pain to clean up if it does.

Granite Steps Country Blueberry Coffee Cake (ala Paula Deen)

1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 (12-ounce) can Grands buttermilk biscuits
1/2 cup (1 stick) butter, melted
1 cup quick-cooking rolled oats
1 1/2 cups fresh or frozen blueberries
1/2 cup sugarPreheat oven to 375 degrees F.   

Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with 1/2 cup of the oats.

Combine blueberries and sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining 1/2 cup oats. Drizzle remaining melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.